Peanut Free Mediterranean Shrimp Salad

Total time28 min

Prep time20 min

Cook time8 min

Bright, fresh, and packed with bold Mediterranean flavors, this shrimp salad is the kind of meal that feels like a restaurant dish but comes together entirely in your own kitchen. Crisp romaine, briny Kalamata olives, tender artichoke hearts, and cool cucumber form the base, while a zesty lemon-oregano dressing with a hint of turmeric and ginger ties everything together beautifully. The shrimp are seared quickly in olive oil with garlic until perfectly pink and opaque, then layered right on top for a satisfying protein hit in every bite. Because every single ingredient here is whole, simple, and naturally free of peanuts or peanut-derived oils, there's no label-scanning or substitution stress involved — just clean, confident cooking. The dressing does double duty, coating the greens first and then finishing the dish with a final drizzle for maximum flavor. Serve it straight from the skillet while the shrimp are still warm against the cool salad, and don't skip the extra lemon wedges — that final squeeze really makes it sing.

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Ingredients

4 servings

For the dressing

¼ cup extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
1 tbsp apple cider vinegar
1 tsp dried oregano
¼ tsp ground turmeric
¼ tsp ground ginger
½ tsp fine sea salt

For the shrimp

1 lb large shrimp, peeled and deveined
1 tbsp extra-virgin olive oil
3 cloves garlic, minced
½ tsp fine sea salt
¼ tsp ground ginger

For the salad

1 large head romaine lettuce, chopped (about 8 cups)
1 english cucumber, halved lengthwise and sliced
½ cup pitted kalamata olives, halved
1 can (14 oz) artichoke hearts, drained and quartered
¼ cup thinly sliced red onion
¼ cup fresh parsley, roughly chopped
2 tbsp fresh basil, torn (optional)

For serving

lemon wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together the 1/4 cup olive oil, lemon juice, lemon zest, apple cider vinegar, dried oregano, turmeric, ginger, and salt until fully combined. Set aside.
2
In a large mixing bowl, combine the romaine, cucumber, olives, artichoke hearts, red onion, and parsley. Drizzle about two-thirds of the dressing over the salad and toss to coat. Divide among four plates or bowls.

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